Vegan chocolate cookies | Easy and quick recipes

Vegan chocolate cookies | Easy and quick recipes

I am seeking for curiosity and, with the return of the warm season, I found it in all things. Springtime has reawaken the sweetness, together with my fancy for the unknown, and the desire for freedom. This year, in the fields of Southern Italy, many red poppies have blossomed. I vividly remember the deep smell of those flowers which faraway look like the blood of the hills, left on the sun to be consumed.

I foster the positivity of these days and the sense of sentimentality of my country, in my little corner of paradise: the kitchen. Today, it looks much like my grandmother’s kitchen, where I spent my childhood cooking and baking with her. We were happy with little things: a hot oven, round glasses as cake tin, chocolate chips, a pinny dirty of flour, and our ingenuous laugh. That was our serenity: a tray full of just-baked cookies which I ate with people I love.

But now, let’s flee from reality, forget time and enjoy the Nature that rises again before our eyes. Let’s dress short sleeves and take a pool towel, so we can just lie in a park and watching the sky.

Find your serenity, it’s as simple as a drop of chocolate!

The recipe

Ingredients:

  • 250 g of cake flour;
  • 35 g of coconut oil;
  • 1 table spoon of cream of tartar;
  • 1 table spoon of baking soda;
  • 120 g of brown sugar;
  • 60 g of vegan butter;
  • 60 g of vegetable milk;
  • 80 g of chocolate chips.

Instruction:

  1. Preheat oven at 180°C;
  2. Combine butter with coconut oil and sugar;
  3. Combine one by one all the other ingredients with the mixture: sift flour, cream of tartar, baking soda, vegetal milk and chocolate chips;
  4. Mix carefully all the remaining ingredients;
  5. Form balls as big walnuts and flatten them slightly;
  6. Arrange them well separated on a baking tray covered with baking paper;
  7. Dough balls need to be baked for around 20 minutes. (be careful not to burn them!)
  8. Once the cookies have cooled, serve and eat them all!

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Vegan cream tart with fresh fruit | Quick and easy recipe

Vegan cream tart with fresh fruit | Quick and easy recipe

This morning the sun has a different smell. It smells of wheat, of poppies, of lost innocence: the smells of my childhood, carried by a slight sense of sentimentality.

I go out for a walk. I look at people’s faces from Clapton and their attentive looks. They seem so busy while taking their buses. Nonetheless, today I would like to stay away from the chaotic life of the City and going back to my childhood, when I used to run through the fields of my native county. Behind a grey road and hidden from red big vehicles here’s the Lee Valley.

I am just in love with this. London always seems to hide its beauty in its artificiality. Suddenly, cold noises just fade away and comes the Nature. I feel I am flooded by calm and serenity, so I start sinking in my memories… I stumble into the images of a little girl, who used to look at the lizards on the rocks and who loved to climb up on an oak tree and always scraped her knees. It’s funny how, suddenly, you can relieve past feelings and sensations, only by living the present moments.

It is maybe because here it’s full of berries. In a moment, I feel the taste of my grandmother’s lemon pie, when nobody blamed me if I dared to lick that cream from the spoon. I feel the smell of the crunchy shortcrust pastry and the freshness of fruits…

So, why don’t we give ourselves a bit of sweetness? We are the Past, the Present, we are the Spring!

The recipe:

Ingredients for the crust:

  • 150 g of Digestive type biscuits;
  • 85 g of melted Vegan butter;
  • 70 g of agave syrup (of any other type of sweetener);
  • Just enough fresh fruit to garnish or fill the cream.

Ingredients for the cream:

  • 230 ml of vegetal milk;
  • 10 g of corn starch;
  • 20 g of agave syrup;
  • 5 g of organic liquid vanilla;
  • Some organic lemon peel.

Preparation for the crust:

  • Preheat the oven at 180°C;
  • Crumble Digestive biscuits and combine them with melted butter and agave syrup, until you have a consistent mixture;
  • Put the mixture in a baking pan of 20 cm diameter. Spread and flat it well, until you have a uniform mixture of 1 cm height;
  • Put the crust into the oven for about 8 minutes;
  • Leave the crust out from the oven and let it cold down.

Preparation for the cream:

  • Pour some milk in a small pot and add corn starch. Let it cook slowly and blend it occasionally;
  • Add some maple syrup, some vanilla essence, and lemon peel. Never stop blending the mixture;
  • Let the mixture boil on medium heat until it thickens;
  • Continue cooking the cream and never stop blending. The cream should be thicken;
  • Cover the cream with film and let it cold, then put in the fridge for around 2 hours;
  • Finally, fill the crust with the cream.

Now you can fill the pie with lots of fresh fruit and enjoy it with your friends!

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VEGAN SHORTBREADS

VEGAN SHORTBREADS

These cookies are deliciously simple. They are perfect with a cup of tea or coffee. This recipe will be great for those days when you’re starving… If you’d like to make them in a vegan-friendly way, you just have to follow my lovely recipe….!

These simple vegan cookies are made with some ingredients that I had at home. I’m pretty proud of the result and I just would like to share this incredible recipe with you!

INGREDIENTS FOR 15 COOKIES

300 g superfine flour,

100 g whole sugarcane sugar

230 ml seeds oil

3 spoons soy milk

Some lemon peel

A pinch of salt

½ tea spoon turmeric

1 jar apple and ginger jam (any brand will be fine)

PREPARE THE SHORT BREAD VEGAN COOKIES

Mix your dry ingredients all together: put flour, sugarcane sugar, a pinch of salt and curcuma powder.

Then combine all the other ingredients together: add soy milk, oil, and lemon peel.

Get all of the ingredients mixed together with no lumps, until your mixture becomes very smooth.

Wrap the short bread pastry and leave it in the fridge for about 30 minutes.

Take away the pastry from the fridge and stretch well the dough with a rolling pin. Place them in a baking sheet and cut them into rounded shapes.

Fill the dough with some jam. (I used home-made apple and ginger jam). Take some more pastry and put it on the filled ones. Make sure you close well their edges. Gently snip them on the top with a knife, as you can see in the picture.

Preheat the oven to 180°C and bake them for about 20 minutes.  Enjoy your breakfast!

Italian Blog: http://www.natureatblog.com/biscotti-di-pasta-frolla-senza-burro-vegan/

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